Here's my secret: take any ripe fruit in season, whizz it up, add an element of sweetness, another of mystery (Tarragon? Cardamom? Try not to gild the lily), pour into molds, and freeze. Don't forget the popsicle stick, eh?
Thursday, August 20, 2009
Summer Yummy
...and sum'er even better. Nathalie Jordi makes popsicles for sale at her local farmer's market out of unusual combinations. Blackberries and corn, for example, or blueberry, yogurt and honey, with "a texture akin to a velvet pincushion".
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